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Catering Management: Outdoor and On-Premise

Mohit Aggarwal (Editor)
Synopsis Catering is one of the fastest growing segments of the food service industry. Catering operations, as either a stand-alone facility or as part of a larger hospitality-related business, exist in a wide variety of formats, or styles. Most common are those that are readily identifiable as private rooms in restaurant operations, hotel facilities, and independent catering facilities. The increased demand by the international public for private function space outside of their own homes and businesses has led the catering segment of the food service sector of the hospitality industry to be a leader in the continued growth of both facilities and revenue. This book is a practical and comprehensive guide to the intricacies involved in planning, executing, and managing a catering business – both on and off premises. It is basic enough for the hospitality student and comprehensive enough for the catering professional.
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About the author

Mohit Aggarwal

Mohit Aggarwal, an associate professor of hotel and restaurant management, is also a professional writer specializing in food service and beverage management. He has more than fifteen years’ experience as a food service design and management consultant. He has developed and run hundreds of training programmes for restaurants and hotels and is currently the general manager of a landmark restaurant. He has contributed more than fifty learned articles in reputed professional journals and authored several outstanding books on food service and food preparation.

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Bibliographic information

Title Catering Management: Outdoor and On-Premise
Format Hardcover
Date published: 01.01.2006
Edition 1st ed.
Publisher Alfa Publications
Language: English
isbn 9788189582401
length vii+231p., Figures; Bibliography; Index; 23cm.